Pecan Pie Ginger Cheesecake |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 12 |
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A pecan pie mixture tops a cheesecake layer studded with nuggets of crystallized ginger, and it's all baked in a flaky pie crust. This combo takes dessert to new heights!! Ingredients:
1 unbaked pie shell (9-inch) |
1 (8 ounce) package cream cheese, softened |
6 tablespoons granulated sugar |
1/2 teaspoon vanilla |
1 egg |
1/4 cup chrystallized ginger, finely chopped |
2 tablespoons all-purpose flour |
1/4 cup butter, melted |
3/4 cup brown sugar, packed |
1 teaspoon vanilla |
2 eggs |
2 cups pecans (halves or pieces) |
Directions:
1. Heat oven to 350°F Place pie crust in a 9-inch glass pie pan or 9-inch deep dish glass pie pan.
2. In medum bowl with electric mixer, beat cream cheese, granulated sugar, 1/2 teaspoons vanilla and 1 egg on medium speed on high until smooth stir in ginger. Spoon and spread filling in crust-lined pan.
3. In large bowl, mix flour and butter. Stir in brown sugar, 1 teaspoons vanilla and 2 eggs until well blended. Stir in pecans. Carefully spoon mixture evenly over filling.
4. Bake 40-50 minutes or until center is set and crust is golden brown. Cool 1 hour. Refrigerate until thoroughly chilled, about 2 hours. Store in refrigerator.
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